Snacks & baking
Mooncake (gâteau de lune)
A small round cake with a soft golden crust, filled with mung bean or lotus seed paste and often a salted duck egg yolk. It is eaten during the Mid-Autumn Festival, when people admire the full moon.
Ingredients
Ingredients
Pâte
Garniture
Spices & seasoning
Optional extras
On the side
Instructions
- Mix the maltose syrup, oil and alkaline water in a bowl until you have a smooth emulsion.
- Add the flour and gently knead for about ten minutes until you have a soft, non-sticky dough. Cover and let rest for 30 minutes.
- Divide the filling into 8 balls and cut the salted egg yolks into 4 halves, then enclose one half in the centre of 4 balls of bean paste.
- Divide the dough into 8 pieces, flatten them into discs, then wrap each ball of filling, pinching the dough closed carefully.
- Place the cakes in a mooncake mould or press them into shape in your hands, then set them on a tray lined with baking paper.
- Brush the tops with beaten egg yolk and sprinkle with sesame.
- Bake at 180 °C for 15 to 20 minutes, until a nice golden colour. Let cool for at least 2 hours before eating so the pastry firms up.
Variations and tips
Lotus seed paste version. Replace the mung bean paste with sweet lotus seed paste, which is softer and creamier.
Using what you can find. If maltose is hard to find, use the same quantity of honey or glucose syrup.
More ideas
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Taiwan
Taiwan
Taiwan
Taiwan
Taiwan
Taiwan
Taiwan
Taiwan
Original Ecomely recipe.